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March 25, 2026ACS Food Science & Technology0 citations

New Insights on Carbon Dioxide in Traditional-Method Sparkling Wine Production

A New Perspective on Carbon Dioxide in the Production of Traditional-Method Sparkling Wines

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Authors

GLGérard Liger-Belair

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Overview

Analyzing carbon dioxide effects on sparkling wine production, highlighting overlooked factors and refined models.

Key Points

  • This research aims to explore the role of carbon dioxide in traditional-method sparkling wine production, focusing on key influencing factors.
  • Reviewed historical context of sparkling wines
  • Compiled existing models for bottle pressure and dissolved CO2
  • Developed refined calculations integrating relevant parameters
  • Considered factors like disgorging and sugar level after dosage
  • Improved understanding of CO2's role in producing effervescence
  • Identified overlooked factors impacting bottle pressure
  • Refined models for predicting dissolved CO2 concentration
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Gérard Liger-Belair (2026) studied this question.

synapsesocial.com/papers/69c37b62b34aaaeb1a67dbfchttps://doi.org/10.1021/acsfoodscitech.5c01186
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Predicting CO2 Pressure Loss in Aged Traditional-Method Sparkling Wine Bottles for Compliance with European Regulations2026
  2. 2The influence of bottle shape on the formation of the equilibrium state of sparkling wine2024
  3. 3The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines2024 · 3 citations
  4. 4Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained through Ancestral and Traditional Methods2024 · 4 citations
  5. 5Exploring grape pressing for sparkling wine production: A comprehensive literature review on physicochemical parameters and technological applications2024 · 4 citations